Yogurt Blueberry Pancakes Driscolls

Yogurt Blueberry Pancakes

  • 1 Egg
  • 285 grams Greek Yogurt
  • 120 ml Milk
  • 2 Tablespoons Butter, Melted
  • 2 Teaspoons Lemon Juice
  • 120 grams All-purpose flour
  • 2 Tablespoons Sugar
  • 1 Tsp. Baking Powder
  • 1/2 Tsp. Baking Soda
  • 1/2 Tsp. Salt
  • 170 grams Driscoll's Blueberries

25 min | 2 | breakfast | kid friendly

Yogurt Blueberry Pancakes Driscolls

These simple blueberry pancakes create a pause in time to simply sit quietly, enjoy your loved ones, and reflect on the good moments that have come your way.


In small bowl, beat the egg and gently stir in the yogurt, milk, butter, and lemon juice.
In large bowl, stir together flour, sugar, baking powder, baking soda, and salt. 
Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold the wet ingredients into the dry ingredients just until blended and no giant lumps remain.
Let sit about 10 minutes.
Toss the blueberries with just a tablespoon or so of flour, just to coat. This helps keep the blueberries from turning the batter blue.
Gently fold the blueberries into the batter just until mixed. Do not keep stirring or the batter will turn blue.
Pour by 60 ml onto greased griddle at med heat. Cook until brown on each side.

Leafs Blueberry

Berries are more our thing, but cookies taste good too ;) On our website we make use of cookies (non-edible ones) to ensure a customer experience most relevant to your interest. Please check out cookie policy. If you accept, you understand the policy terms and agree to them.